Sugo Rosso (Red Sauce)

Sugo Rosso (Red Sauce)


"This fresh, simple pasta sauce is an Italian staple and a mouthwatering delight."
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25 m servings 157 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 591 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
  2. Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.


Read all reviews 20
  1. 25 Ratings

Most helpful positive review

This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was cru...

Most helpful critical review

Delicious! Very easy. Followed recipe exactly. Fresh and light. Will make every summer when I have an over abundance of ripened tomatoes.

Most helpful
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Least positive

This was simply delicious! I only put the tomatoes in the boiling water for 5 seconds and they started peeling. I also cut them in half and took the seeds out. I added the salt when I was cru...

Simple, fast, and delicious. Skipped the cold water bath. Easily removed the skins and used a potato masher to instantly get the authentic chunky texture I wanted without dicing/blending. 5 medi...

Excellent. Surprising complex for such a simple recipe. I can't wait to try it with fresh heirloom tomatoes next year!

This a 5 star recipes all round. Easy - Fresh - absolutely perfect for a light summer meal. In the time it takes to boil your water and cook the pasta this sauce is done. I used an immersion ...

Fast and Easy and extremely Tasty!!!!

This was a wonderful sauce! I love it's simpliciity. When making larger batches you do need to remove the seeds.

Super simple and great for summer! I followed the recipe exactly and have leftovers for another light meal tonight!!

I didn't know what I was missing, having grown up on the jarred stuff, until I made this. I made one serving; cut the EVOO to 1 tsp to save calories, and used 5 smallish basil leaves. Also, pe...

This is a great recipe! I have a ton of heirloom tomatoes from my garden so I used a lot more than the recipe required. I didn't boil the tomatoes because the skins peeled off easily. It took me...

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